Thinking about summer treats, I pulled out the stamp set from my collection. Pennant Parade ((c-122742; w-122740) and the Cupcake Builder punch (121807).
I started out with Marina Mist (119682) card stock cut at 5-1/2” x 8-1/2” and folded it in half to make it 5-1/2” x 4-1/4”. Next, I cut a piece of Early Espresso (119686) card stock at 4” x 5-1/4” and mounted it onto the marina Mist. The Whisper White (100730) card stock was cut at 3-3/4” x 5”. I run it through the Big Shot Die Cutting Machine (113439) and the Embossing folder – Perfect Polka Dots (117335). This was adhered to the Early Espresso. The next step was to cut a piece of Early Espresso at 4-1/2” x 2-1/2” and Whisper White at 4-1/4” x 2-1/4”. Attached these and adhere to the Whisper White layer. Now we can stamp the cone from Pennant Parade and cut it out. I did not use the Build a Cupcake punch because it leaves a little tiny white boarder around the stamped area and I wanted a clear-cut edge for the ice cream cone. I used the Cupcake builder punch to get my “ice cream” tops. They were punched from Early Espresso, Pretty in Pink (100459) and Very Vanilla (101650). The “sprinkles” were also punched with the punch in Early Espresso. These are attached to the Whisper White. The Circles were punched with the ¾” Circle punch (119873). They were cut in half and placed at the top and bottom of the layer with the cones. I stamped “Wish Big”.
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this is so cute will certainly case
Posted by: Jeria | July 10, 2012 at 09:04 PM